Put your avocado in a bowl and mash with a fork or potato masher until your desired consistency. I like mine a little chunky. Once mashed, toss in your onion and tomato and stir.

Then, you can add the spices and/or essential oils. Where it says to use 1/2 drop of essential oil, here’s the trick on how to do that. Since you can’t really measure a half drop, I usually put one drop on a spoon and then lightly shake some off into the sink. Then I can stir the remainder of the oil that is on the spoon into the guacamole. It seems to be just enough. These oils are super potent, and a little goes a very long way!

PLEASE READ: Be sure to only use 100% pure therapeutic grade essential oils from a company that puts a “Supplement Facts” on the bottles. This means they are pure enough to ingest.You can just ingest any old essential oil bought at a store. The purity of most essential oil companies at the store are nowhere near close enough to ingest. Only specific companies make therapeutic grade oils. The ones I use are pretty awesome. I have been using them for over 2 years now and use them every single day in one way or another. Message me and I will send you the link on where to get them.

If you aren’t going to eat the guacamole right away, put the avocado pits into the storage container along with the guacamole and refrigerate. The pits will keep the avocado from turning brown!

For the homemade tortilla chips:

Preheat the oven to 375F.

Put 4 tortillas (or more) on a cookie sheet (you’ll need a couple of cookie sheets). Very lightly rub both sides of each tortilla with a very small amount of olive oil (If you use too much oil, the chips will be chewy, not crisp – and ruin the whole experience). If you have a cooking spray (which I don’t like using due to the propellant in the can), it would work best in this instance. Lightly spray both sides of each tortilla instead of using olive oil. Stack the tortillas on top of each other, and with a large knife, cut through all of them so that each tortilla makes 8 chips. Using 4 tortillas will make 32 chips.

Spread each chip out evenly out over 2 cookie sheets. Sprinkle salt over all of the tortillas. And if you’re feeling crazy, put some salt in a bowl, add a drop of lime essential oil to the salt and mix it up. Then sprinkle the salt all over your chips. Bake in the oven for about 10 minutes or until crispy.